Snakeguard are natural antibiotic, laxative and a good expectorant. It is a good stimulator in production of body fluids, expels toxic matter, removes phlegm, and is good tonic for heart.
snakeguard - 1
boiled channa dal - 1 cup
red chilli - 2
onion - 1
tomato - 1
turmeric powder - 1 teaspoon
curry leaves, corriander to garnish
mustard seeds - 1 teaspoon
asafoetida - a pinch
oil - 2 teaspoon
Salt to taste
Chop onions, tomatoes. Cut snakeguard into small pieces removing its seeds. Heat tave with oil, spurt mustard seeds, add red chillies, onion and then tomatoes. Stir well, till tomatoes get smashed and then add snakeguard, add salt, turmeric powder. Add little water, Stir well and close the lid. When its hald cooked add the boiled dal, mix well and again close the lid for 5-8 minutes with instant stirrring.
When cooked, sprinle asafoetida and add the curry leaves and corriander leaves.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin